Start by making the tofu balls. In a small bowl mix the milled flaxseeds with the water and leave it onto one side for 10-15 minutes until you have a gloopy consistency.

Place the carrots, red onion, courgette and garlic into the Ninja food processor bowl. Blitz for few seconds until you have a fine crumbly mixture. Add the tofu and all the other ingredients until everything is well combined. Don’t over process it as you don’t want to end up with a puree kind of texture.

Transfer the tofu mix from the food processor into a bowl and mix with the flax seeds “egg”. With your hands shape the dough into a balls, about the size of a golf ball and leave them into one side while you are making the tomato sauce.

Preheat the oven at 180 degrees Celsius.

To make the tomato sauce, use a tray or a large saucepan which can be moved straight into the oven. It also needs to be big enough to fit all the tofu balls. I have used a metal oven tray.

Start by heat up the glug of olive oil. Add the chopped onion, garlic and chilli flakes. Fry everything on a gentle heat for 4-5 minutes until the onion soften up a bit. Add the tinned tomatoes, fresh basil salt & pepper. Cook a low heat for 8-10 minutes to let all the flavours work with each other. Place the tofu balls into the tray on top pf the tomato sauce and place them in the oven for 25 minutes.

After 25 minutes the balls should be slightly golden on top.

Remove from the oven and serve straight away. I love serving it either with pasta, quinoa or rice.